Friday, October 29, 2010

Seared scallops with asparagus cream - Featured in Group Recipes

This is Chef Sam Leong’s recipe and the only thing I changed is using chicken stock instead of water. I served this with freshly baked crusty baguette. The sauce is indeed an epicurean delight! It was an awesome lunch for us. We can serve this to our guests anytime and know that they will be pleased and impressed.

Ingredients:

1 tbs cooking

3 scallops

1 tomato, skinned, seeded and finely diced

Asparagus cream sauce:

50 gm asparagus, chopped and poached

20 gm whipping cream

200 ml chicken stock

50 ml white wine

½ salt

a dash of ground white pepper

1 sheet nori (seaweed), toasted and ground

Method:

Combine asparagus, cream sauce ingredients and bring to boil for 1 hour until sauce is reduced. Process in a blender and strain. Heat oil and sear scallops on both sides until golden brown. Pour some of the asparagus cream sauce on a serving plate. Arrange the seared scallops on top and sprinkle diced tomato over. Garnish with ground nori.

i have never turned down a scallop. love the pairing and picture. its not even lunch here in central ohio, usa and now i am hungry for scallops. my other blog friend has me craving chocolate pastries. its a good thing i am not counting calories today

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A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.

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